COOKING ORCHARD 12 PLAZA 27885 ORCHARD LAKE RD. AT 12 AU 553-2165 [ Large Selection of Dried Fruits We Carry Motor City Muffins • Figs • Apricots • Raisins • Prunes We honor oll other competitor coupons Mon.-Sat. 9-9 Sun. 12-5 V° CgORTK AIEASN CALuliso#R,NIA PISTACHIOS $ 1 • 40 a Ar lb. Reg. $1.49 lb. $2.9 9 Deluxe , Go Lightly or Edo CANDIES k MIXED NUTS Sugarless or Low Sugar Reg. $4.99 $2.99 lb. No Peanuts CA jUSA HEDW °S 99' I lb. WALNUT HALVES & PIECES Reg. $1.59 Bulk Food Warehouse Reg. $3.49 Reg. $5.99 CHOCOLAT CHIPS From us To All of Our Friends Happy Passover, DRMIDIXGE $3,49 . $1 99) Reg. $3.99 2.99 lb. Sara's Pizza Miami's Kosher Fun Food Reg. $2.49 $4 1•79 lb. lb. FREE 1 LB. WHITE CANE SUGAR With purchase of $10.00 or more With Coupon Thru 4/20/90 Empire Kosher Featured Food of the Week... If you think all chicken is the same, you need to tryEmpire. Remember how good chicken used to taste? You'll be pleased to know that Empire Kosher Rock Cornish Hens still do! We raise our poultry the old-fashioned way with extra time which develops extra flavor, naturally. At the same time, our own breed of special chicken is a leaner chicken, bred for less fat and more meat while retaining its superior eating qualities. It's a difference you can taste. We guarantee it! Rub the outside of the Rock Cornish Hen with lemon juice. Stuff the cavity with plenty of fresh parsley. Roast uncovered on a rack at 350 degrees for 20 minutes per pound. The Most Trusted Name in Kosher Poultry 1-800-EMPIRE-4 1989 Empire 15 TROY MOTOR MALL - a 643-0900 We Service Acuras and Hondas Call Us For An Appointment ACURA of Troy 104 FRIDAY, APRIL 13, 1990 I J. ETHEL G. HOFMAN Special to The Jewish News halom y'all, and wel- come to Sara's." That's the neon sign which beckons tourists and local food junkies to come inside and "fress." In Miami, there's plenty of pizza but, the Tamir family claims, "There's none to compare with Sara's Kosher Pizza." It was while attending a conference of the Interna- tional Association of Culinary Professionals that I made the delicious discovery. After two days of soaking up Cuban culture and cuisine, my taste buds were ready for familiar food, which led me to Sara's Kosher Pizza Shop and 36-year-old Sammy Tamir. Ovadia Tamir, Sammy's father, and Jack Cohen, his brother-in-law, are behind the counter cooking and serving, but Sammy is the spokesper- son. Sammy pointed to the throngs of people outside who would wait at least an hour before being seated; some wore sheitels and yarmulkes; others were in shorts and skimpy tops. "It's like this almost every night" he said. "We serve good food, vegetar- ian, not just pizza, at reason- able prices." In 1966, the Tamir family moved from Tel Aviv to New York. "My father opened America's first kosher pizza parlor in Boro Park, "Brook- lyn," says Sammy proudly. The business grew quickly but in 1978, "when we couldn't stand the cold any more," they moved to Miami. They opened their present North Miami location, and Sara's Kosher Pizza was an instant success. Recently they opened another restaurant at 163 NE 12th St. in Miami. And who is Sara, the restaurant's namesake? "She's the mother of my chil- dren," says Sammy. Sara's glossy triple-fold menu has over 160 kosher, vegetarian items. At the bot- tom of a page is the byline "Se habla Yiddish." Whole wheat and regular pizza crust is available. Both varieties are prepared with some apple juice so that the topping flavors are enhanced. The "veggie cutlet" I ate there could easily convert me to vegetarian food. A big, egg- shaped roll of mixed fresh vegetables is delicately sea- soned and served with a sweet and sour sauce and deli-style health salad on the side. If you're planning a trip to south Florida, don't miss out on Sara's. If you'd like to sam- ple Sara's Kosher Pizza without leaving home, the frozen variety is now available in markets. Sara's recipes are a closely guarded secret. But below are several which come pretty close to the original. Sara's Kosher Pizza Shops are locat- ed in Miami, FL, at 2214 N.E. 123 St. and at 163 N.E. 12 St. POLISH PIZZA (With Garlic) pizza dough: 11/2 cups whole wheat flour 11/2 cups unbleached flour 1 package ( 1 oz.) fast acting yeast 3 /4 cup water 1 /4 cup apple juice 1 teaspoon salt Topping: 1 medium onion, thinly sliced 1 1/4 cups all natural prepared pizza sauce 1 tablespoon chopped garlic 11/2 cups mozzaralla cheese, coarsely grated Preheat oven to 450 degrees. Prepare crust: Mix flours, yeast, water, apple juice and salt in a mixer. Mix for 5 minutes at low speed. Mixture should be slightly sticky. Turn out onto floured board and knead with hands for 5 minutes until smooth. Roll out into round pan about 12 inches in diameter. Ar- range onion all over crust, top with sauce, sprinkle garlic and cheese over. Place on piz- za screen or cookie sheet. Bake in preheated oven for 20 minutes until crust is nicely browned. Makes 6 servings. CALZONE 1 recipe pizza dough (see previous recipe) 3 tablespoons oil 3 /4 cup mozzarella cheese, coarsely grated